Had a great time at 'Crop to Crust', an event focusing on the whole bread-making process from start to finish - growing, harvesting, milling, baking (and eating!)

It was fantastic to meet local farmers and bakers, and we were delighted to be there showcasing Jon Cook's stone-ground, all-natural flour (milled at Fosters Windmill, Swaffham Prior) in our bread. We've used Jon's flour since the bakery started, and we're big believers in baking with local ingredients - both to cut down on food miles and to support local business.